gluten-free chocolate chip cookies

02Aug

Hello everyone, Anna here with another fabulous guest post 🙂

The story behind these cookies begins with a babysitting job. Four o’clock in the afternoon, warm, sunny day. I took the 3 and 1-year-old I was watching into the backyard to play. When I went to go retrieve my phone from my purse inside I discovered, to my horror, that the backdoor was locked.

At this point I have to add that I admire all adults who manage to remain calm in panic situations to keep children from freaking out. Maybe I’m over exaggerating, but this felt like a panic situation.

I have never been locked out before, let alone with two small children and no cellular device.

The good news is that I know the next door neighbors (they had previously referred me as a babysitter to their neighbors, whose house I was now locked out of). So, after checking all doors, I grabbed the kids and we marched over to their house where, thank goodness, they were home. After a little explaining, a lot of window checking, and a few phone calls, I finally got the garage door code and was able to get back inside. And right before the pizza man arrived, whew.

As a thank you, I wanted to bake some cookies, which would have to be both gluten-free and nut free (so our delicious gluten-free almond butter chocolate chip cookies weren’t going to cut it).

Gluten-Free Chocolate Chip Cookies

1 1/8 cup buckwheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

3/4 cup brown sugar

1/2 teaspoon vanilla extract

1 large egg

1 cup gluten-free chocolate chips

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or Silpat.

Combine flour, baking soda and salt in a small bowl. Set aside.

In a standing mixer, combine butter and brown sugar well until light brown. Add egg and vanilla and beat until combined. Slowly add dry ingredients. Stir in chocolate chips.